ABSTRACT

According to an Indian nutrition survey, most nutrients, particularly protein, are insufficient in the rural population's diets. As the world's fifth-largest breeder of Soybean, a protein-rich crop, India has the potential to solve protein-energy malnutrition by broadening Soybean uses and producing highs-values and wellness food items. Tofu’s, a shelf-stable Soybean products high in proteins, B vitamins, and isoflavoness, might be a good meat alternative in Indian cooking. Because of its high protein content, tofu has a limited shelf life. To try to lengthen the shelf life, extract of turmeric (curcuma longa), which are normally available in rural areas, were utilised. Traditionally, MgCl2:CaSO4 was used to coagulate tofu. Aqueous extract containing curcuma longa (turmeric) were added to tofu throughout the manufacture and storage process to enhance its shelf life. There was no micro flora in the water used in this study, the plant extract had quite a mesospheric counts of 2.527104 CFU/g, and no yeasts or moulds were identified. Turmeric extract was firmer than control tofu and held 76.4 percent moisture. Despite the fact that there was no discernible difference in mesospheric count among respect to control samples during storage, medicated tofu remained organoleptically acceptable until the case's conclusion, with lower lipid oxidation and 50% (4.7 units) less kinase behaviour within a week of 7 days than control (9.6 units). Overall shelf life of turmeric extract was effectively increased from 3 to 4 days in usual storing without refrigeration to 8 to 10 days using extracts from naturally accessible, easily cultivable turmeric. Keywords: Microbiological Activities, Tofu, Turmeric Powder, food
Publication date: 01/10/2023

https://ijbpas.com/pdf/2023/October/MS_IJBPAS_2023_7454.pdf

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https://doi.org/10.31032/IJBPAS/2023/12.10.7454